Fragrant Spring Delight: Mugwort Rice Cakes (Ssuk-gaetteok) and Mugwort Injeolmi
#SpringIngredients #MugwortRecipes #HealthySnacks #GlutinousRiceCake #SteamedMugwortCake #SpringPicnicFood #TraditionalSnacks
Recreate the nostalgic taste of mugwort rice cakes (ssuk-gaetteok) that your grandmother used to make! Made with fresh spring mugwort and glutinous rice, these cakes are easily digestible and satisfyingly healthy. This recipe involves the heartwarming process of drying and grinding your own glutinous rice and mugwort, resulting in wonderfully chewy ssa-gaetteok and nutty, soybean-powder-coated ssa-injeolmi. Enjoy these energizing treats when you’re feeling peckish. They’re a nutritious delight perfect for the whole family.
Ingredients for Ssuk-gaetteok & Ssuk-injeolmi
- 400g glutinous rice
- 300g fresh mugwort leaves
- 4 Tbsp rice flour (or glutinous rice flour)
- 2 Tbsp commercial mugwort powder (optional, for enhanced flavor)
- 1 Tbsp salt
- 6 Tbsp roasted soybean powder for injeolmi (for coating)
- 3 Tbsp sesame oil (for dough and finishing)
Cooking Instructions
Step 1
First, thoroughly wash 400g of glutinous rice. It’s crucial to drain the rice completely. Ideally, let it dry for about a day. You can wash it in the evening, place it in a colander, and drain. In the morning, drain again and then refrigerate to remove any remaining moisture for optimal drying.
Step 2
Place the dried glutinous rice in an air fryer and use the dehydrate function at 40°C (104°F) for approximately 5 hours and 30 minutes. If your dehydrator space is limited and you need to dry in batches, swap the positions of the trays halfway through and extend the drying time by about 1 hour. Ensure the rice is completely dry and brittle.
Step 3
Transfer the thoroughly dried glutinous rice to a blender and grind it as finely as possible. Depending on your blender’s power, some texture might remain. Even if it doesn’t become a superfine powder after multiple attempts, this texture is acceptable as it will blend well with the mugwort later.
Step 4
Prepare 300g of fresh, spring mugwort. Carefully select and wash only the leaves, then ensure they are completely dry.
Step 5
Place the dried mugwort leaves in the air fryer’s dehydrator at 40°C (104°F) for 5 hours and 30 minutes. Similar to the rice, if you need to dry in two batches, swap the tray positions and add an extra 2 hours of drying time to ensure the mugwort is completely brittle.
Step 6
Grind the dried mugwort in a blender until as fine as possible. It may not achieve a powdery consistency even after multiple passes. This is fine, as the slightly coarser mugwort texture will complement the glutinous rice flour.
Step 7
In a bowl, combine the ground glutinous rice flour and the mugwort. Finely tear the mugwort leaves before adding them. Add 1 tablespoon of salt and mix lightly to season the base.
Step 8
If you feel the amount of mugwort is insufficient or you desire a stronger mugwort flavor, add 2 tablespoons of commercial mugwort powder. Using powder obtained through express delivery can be convenient.
Step 9
Begin making the dough by gradually adding hot water. Be extremely careful to avoid burns. Since the water is hot, it’s advisable to wear a kitchen glove covered with a disposable glove for safe handling. As the glutinous rice flour absorbs the hot water and starts to clump, knead the dough vigorously, pressing and pounding it. Gradually add hot water while kneading, rather than pouring it all at once. This technique helps prevent the dough from becoming too sticky and reduces the chance of failure.
Step 10
Bring water to a rolling boil in a steamer. While the water is boiling, line the steamer basket with parchment paper and spread the mugwort dough evenly, about 1 to 1.5 cm thick. Once the water is boiling vigorously, place the steamer basket inside, cover, and steam for 40 minutes.
Step 11
After 40 minutes, the steamed mugwort rice cakes will be perfectly chewy. Now, shape them and brush with sesame oil.
Step 12
Transfer the steamed ssa-gaetteok to a large bowl. Drizzle with 3 tablespoons of sesame oil and knead again, pounding and pressing the cakes vigorously. This process will make the ssa-gaetteok even chewier and more elastic.
Step 13
While traditional ssa-gaetteok is round, shaping them into small, elongated rolls similar to mini kimbap makes them easier to eat and wrap. Brush both sides of each piece with sesame oil to prevent sticking and add a nutty aroma.
Step 14
Prepare the roasted soybean powder for coating the ssa-injeolmi. Using commercially available soybean powder specifically for injeolmi is convenient and ensures a rich, nutty flavor. Regular soybean powder may lack seasoning and a pleasant nutty taste.
Step 15
Cut the prepared ssa-gaetteok into bite-sized pieces and roll them generously in the roasted soybean powder. The chewy and sticky texture of the cakes will ensure the powder adheres well.
Step 16
Your sesame-oiled ssa-gaetteok and soybean-powder-coated ssa-injeolmi are now complete. They are visually appealing and deliciously representative of spring’s bounty.
Step 17
Savor the ssa-gaetteok by dipping it in honey or wrapping it in seasoned seaweed (gim). Dipping in a savory soy sauce mixture is also highly recommended. For the ssa-injeolmi, their natural sweetness makes them delicious to enjoy on their own. These treats are perfect for a satisfying snack or a light meal replacement, offering a healthy and delightful start to your day.
